Process for producing whey protein-enriched fermented milk of agitated type

Abstract

Mixing milk with a reaction product, which is prepared by dissolving at a high concentration highly pure milk whey protein having been separated from cow's milk, etc. and concentrated and then treating with transglutaminase, then inoculating with a lactic acid bacterium and fermenting economically affords a yogurt of agitated type, which is enriched in whey protein, shows little water release and has a rich feeling and a highly smooth texture.

Description

CROSS REFERENCES TO RELATED APPLICATIONS[0001]This application is a continuation of International Patent Application No. PCT / JP2007 / 058689, filed on Apr. 16, 2007, and claims priority to Japanese Patent Application No. 114200 / 2006, filed on Apr. 18, 2006, both of which are incorporated herein by reference in their entireties.BACKGROUND OF THE INVENTION[0002]1. Field of the Invention[0003]The present invention relates to methods for producing stirred type fermented milk enriched with a whey protein. The present invention also relates to stirred type fermented milk enriched with a whey protein prepared by such a process.[0004]2. Discussion of the Background[0005]With respect to the quality of fermented milk such as yogurt, little water separation and high viscosity are regarded to be important as factors to determine the appearance and the texture of fermented milk. In order to improve these factors, a method of condensing raw material milk, a method of adding powdered skim milk, a me...

AI Technical Summary

Benefits of technology

[0012]Accordingly, it is one object of the present invention to provide novel methods for economically producing a stirred type yogurt, which is enriched with a milk whey protein, shows little water separation, gives a rich feel and has a smooth structure.

[0013]It is another object of the present invention to provide novel stirred type yogurts, which are enriched with a milk whey protein, show little water separation, give a rich feel and have a smooth structure.

[0017]According to the present invention, a stirred type yogurt, which shows little water separation, gives a rich feel and has a smooth structure can be economically produced.

Problems solved by technology

JP-A-7-104, the resulting yogurt has a coarse-grained structure, therefore, there has been a disadvantage that the resulting yogurt is likely to have a non-smooth texture.

Therefore, even if it is intended to obtain a high effect by using a whey protein, it is difficult to increase the addition amount of a whey protein.

Accordingly, there has been a limit on the improvement of the quality of stirred type fermented milk by using a milk whey protein.

In this case, it is necessary to retain the raw material milk and to subject the raw material milk to an enzymatic reaction, therefore, a large tank with a capacity equal to or greater than the production amount of the fermented milk is occupied during the enzymatic reaction time, and also an additional cost is required for an energy for maintaining a temperature necessary for the enzymatic reaction, and thus, there has been a disadvantage that the equipment use efficiency and energy efficiency are decreased.

Further, a transglutaminase is still an expensive material, therefore, in comparison with other materials, a price advantage is not necessarily high.